FAILURE OF MERCURIC CHLORIDE TO SELECTIVELY INHIBIT β-AMYLASE IN SORGHUM MALT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1992.tb01120.x/fullpdf
Reference11 articles.
1. DEVELOPMENT OF AMYLOLYTIC ACTIVITIES IN SORGHUM AND BARLEY MALT
2. A new and rapid method for the clinical determination of α-amylase activities in human serum and urine. optimal conditions
3. Isolation and properties of sorghum α-amylase
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1. Evaluation of Indigenous Botswana Sorghum Cultivars with Respect to Their Diastatic Power, α-Amylase, β-Amylase, and Limit Dextrinase Potentials for Malting;Journal of the American Society of Brewing Chemists;2008-01
2. Amylolytic Activity in Fruits: Comparison of Different Substrates and Methods Using Banana as Model;Journal of Agricultural and Food Chemistry;2002-09-05
3. CerealBeta-Amylases;Journal of Cereal Science;1999-05
4. Determination of amylase activity in cotyledons of Phaseolus vulgaris L. cv. carioca;Brazilian Archives of Biology and Technology;1998-06
5. IMPROVED EXTRACTION AND ASSAY OF β-AMYLASE BROM BARLEY AND MALT;Journal of the Institute of Brewing;1998-05-06
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